In anticipation of this year’s Jets Cooking School, we caught up with former Jets player Erik Coleman, who will be whipping up the ultimate wing bar with us at Wings and Beer Night on Thursday...
“She discovered, because she was very smart — smarter than her husband, obviously,” Simone continued, with a chuckle, “that a layer of chicken fat covering the broth would keep the noodles hot while...
Read about her unique culinary experience and how she plans to further expand on her knowledge of food. Can you tell us a bit about your background? I am a native New Yorker, having grown up in the...
Read on to learn more about her story and how you can grow and cook with your own fresh herbs. Food and Healing My health and wellness journey started at an early age. A cancer diagnosis while I was...
Born in India, she grew up in America, graduated from Clark University with degrees in theater arts and American literature, and worked as a fashion model in Europe and the United States. Early on...
Classically trained in France, but true to her Nashville roots, Carla is a culinary Wonder Woman who’s worked nearly every nook of this business with enthusiasm and a healthy dose of hootie hoo...
Cara utilizes her relationship with local farmers and access to a bounty of fresh produce to craft her recipes and develop her culinary business. Read on to learn how her NGI culinary school...
Suzanne has played no small part in the restaurant’s success. Though she began at 91ĂŰĚŇßą without knowing how to hold a knife, Suzanne, a former math major, was a disciplined student and a quick learner...
Drifting slowly downstream, Joseph suddenly yelled out, “Pull over to the right bank — to that small island over there!” We were floating down the meandering, bucolic south fork of the Shenandoah...
Fast forward to present day, Tanya has found a calling that allows her perfectionist qualities to mesh with her creative flair and passion for food: as director of training and development at Shake...
In anticipation of his upcoming CAPS course at 91ĂŰĚŇßą on April 30th, Entremets and Plated Desserts, we asked Chef Eric a few questions about his current role, his experience working for Daniel Boulud and...
In anticipation of his keynote address — in which he'll discuss his own efforts to empower communities to fight food waste — we chatted with Chef Massimo about artistic expression, his passion project...
